Entree: Canada – Prairies – Lentil and Barley Pilaf (Hearty pilaf of lentils and pearl barley cooked with aromatics, root vegetables, and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 medium carrots, diced, approx. 6 oz (170 g)
- 2 stalks celery, diced, approx. 4 oz (115 g)
- 3 cloves garlic, minced
- 1 cup (200 g) green or brown lentils, rinsed
- 1 cup (185 g) pearl barley, rinsed
- 4 cups (960 ml) vegetable or chicken stock
- 1 cup (240 ml) water
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) smoked paprika (optional)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) lemon juice

Instructions

1. Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery and cook, stirring, until softened, about 6–8 minutes; add the garlic and cook 30 seconds more. Stir in the lentils and barley and toast for 1–2 minutes. Add the stock, water, bay leaves, thyme, smoked paprika (if using), salt, and pepper, bring to a simmer, then reduce heat to low, cover tightly, and cook until the lentils and barley are tender and most liquid is absorbed, about 30–40 minutes. Stir occasionally and add a splash of water if it looks too dry before grains finish cooking.
2. Remove from heat, discard bay leaves, stir in the parsley and lemon juice, adjust seasoning, and let sit covered off the heat 5 minutes. Fluff with a fork and serve hot as a main course; garnish with additional parsley or a drizzle of olive oil if desired.